Iridescence is the best restaurant in Detroit. The food is fantastic (we stopped by the kitchen to thank the chefs afterward), the service is attentive, and the atmosphere is wonderful. It's also expensive, but it's not the cost--it's the value.\r
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Iridescence is a value. The cuisine is sophisticated, fresh, local, and largely organic. After the opening amuse bouche (smoked trout crostini) we had two appetizers: butternut squash risotto, and Wagyu beef skewers. Both were excellent, although the risotto was the better of the two: creamy Arborio rice, with diced butternut squash, and savory cheese (maybe a touch of truffle?). Delectable.\r
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We then had the cranberry and beet tian. This was a complex dish, with layers of tart flavor. The goat cheese, cranberry, and beet combination is a strong flavor. I would gladly order this again; it's so refreshing.\r
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For entrees, we had the Beef Wellington, and the Sea Bass Lau Lau. Both plates are exquisite: beautiful presentation, particularly the Sea Bass. The staff really shone here, plating and presenting the two dishes in a well-choreographed manner, assisted by the sous chef.\r
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The Sea Bass was cooked perfectly: delicate flakes of fish scented with ginger and lemon grass. This is a subtle dish, nicely accented with the steamed baby bok choy. \r
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The Beef Wellington is awesome. Frankly, it was better than the Waygu beef in the appetizer. Cooked rare, robustly flavorful, topped with a delicious pate, wrapped in a delicious pastry. The bernaise topping just puts it over the top: fresh, tangy counterpoint to the richness of the beef. This is the better of the two dishes. \r
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Dessert was the afore-mentioned Slice and coffee. The Slice is a new combination of flavors (for me), a wonderful amalgamation of chocolate mousse, macadamia nuts, tropical fruit, and vanilla custard, all covered in a rich dark chocolate ganache. Strong flavors, but complementary. \r
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Overall, a winner from start to finish.
Pros: Outstanding, sophisticated cuisine, wonderful service, cool ambience
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